This is your bistro-style steak, just with a Japanese-inspired glow-up. We're still serving a perfectly cooked (by you) rump with mushroom sauce, only we're making it a double-whammy umami hit with miso butter and we're tossing our greens with soy and sesame to really underline the theme. And, it's all done in 30 minutes or less, no less.
Bring a saucepan of salted water to the boil over high heat. Thickly slice mushrooms. Cut gai lan into thirds. Trim ends from beans. Crush garlic.
Brush steaks with oil and season with salt and pepper. Heat a frypan over medium-high heat, add steaks and cook for 3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and cover loosely with foil to rest. While steaks are cooking, continue with step 3.
Add gai lan and beans to saucepan of boiling water and cook for 2 minutes or until just tender. Drain well. Return to pan with sesame seeds and soy sauce and toss to combine. Set aside and keep warm.
Return frypan to medium heat. Add mushroom and 20ml (1 tablespoon) water and cook, stirring, for 3–4 minutes or until lightly golden brown.
Add miso, butter and garlic to pan and cook, stirring, for a further 30 seconds or until butter and miso have melted.
Slice steaks and divide between plates. Top with miso mushrooms and serve with sesame greens.